Meat-wrap process and product



United States Patent MEAT-WRAP PRDCESS AND PRODUCT Carleton S. Francis,In, West Harwich, Mass., assignor to Lamitex Products, Inc., New York,N. Y., a corporation of Delaware No Drawing. Application January 4,1951, Serial No. 204,480

15 Claims. (Cl. 99-174) This invention relates to a novel meat andcheese wrap of advantageous properties and, more particularly, itrelates to a meat wrap by which animal carcasses, especially skinnedbeef, veal, and lamb carcasses, can be preserved in the desiredcondition during storage and shipment. in addition, the presentinvention relates to a novel method of wrapping uncooked, edible meat bywhich advantageous results are obtained, and to the novel wrapped meat.

This application is a continuation-in-part of my appli cation SerialNumber 52,423, filed October 1, 1948, now abandoned.

The usual treatment of beef, lamb and veal differs somewhat and, becauseof the nature of the meat, the problems of chilling and storage alsodiffer. In the case of beef, it is customary to evisceratc and skin thecarcasses on the killing floor, divide the skinned carcasses into sides,cover each side with a heavy shroud cloth, and transfer the sides to aregular cooler in which a temperature of about 30 F. to 35 F. ismaintained. In the cooler, the carcass gradually chills with theelimination of animal heat and reaches the temperature of approximatelythat of the cooler in a period of about 72 hours. The shroud cloth,having served its useful func-' tion of smoothing and bleaching thesurface fat is gen erally removed the day after slaughter. The shroud bythat time has become dry and unless promptly removed before the carcasshas completely chilled and the fat set up will tend to adhere tootightly to the fat surface and cause a tearing of the fat upon removal.Thereafter, the carcass may be held in the cooler for the regular agingor holding period, which may be up to two or three weeks, before themeat is marketed. The meat is then placed in refrigerator cars orrefrigerated trucks and shipped to various points, sometimes for greatdistances. By the time the beef arrives at its destination, the surfacefat on the beef is usually yellow and dry. Any exposed meat has darkenedand is undesirable from an edible and a sales point of view. Thusconsiderable meat and fat must be trimmed away by the butcher before itis ready for sale, and such loss constitutes expensive waste. Further,there is a decrease in value due to surface discolorations and marringscaused by the physical rubbing and jostling of the sides or quarters ofbeef, or prime beef cuts, one against the other, as they hang in therefrigerator cars or trucks during shipment. There is also a decidedloss of moisture, ranging from 2% up to /2% which has a markeddeleterious effect upon the tenderness of the meat. The latter is knownto be due to a reduction of the hydrolytic enzyinic activityaccompanying a loss of water.

Records kept over the past twenty-five years show that Americas beefpackers have sustained an average loss of 1.8% during cooler storageprior to shipment and another .8% during refrigerator car shipment.Delivery from the terminal coolers of the packer to the retail orwholesale meat dealer occasions another .5% shrink loss and the retailersuffers an additional shrink of 3% to 5% prior to cutting into retailcuts and also a trim ming loss due to trimming away desiccated portionsof 9% to 15%. depending upon the extent of dehydration.

Veal carcasses. as contrasted with beef, are often chilled with the hideon in order to provide the outside skinned surface with a betterappearance and lighter color. No heavy layer of fat is present on vealand, as a consequence, there is no characteristic alteration in the fatsurface of the veal such as encountered with beef 2,699,396 PatentedJan. 11, 1955 ICC carcasses. The surface of a skinned calf carcass,whether warm-skinned or cold-skinned, however, rapidly loses the bloomand appearance characteristic of freshly dressed, freshly skinnedcarcasses, also it drys and the carcass loses weight with the resultthat the product is graded down and necessarily sold at a lower price.Skinned veal averages a loss of 1% to 2 /2% between the time of skinningand the time required to transport to market centers. It is desirable,however, that veal be dressed at a packing house but be so preservedthat it may be shipped to remote points and arrive in prime condition.

In preparing sheep and lamb for market (the term lamb being usedhereinafter to include all sheep carcasses regardless of age or sex ofthe animal), it is the usual practice to remove the pelt from the lambon or adjacent to the killing floor. The skinned dressed entirecarcasses are placed in a cooler or refrigerated room and held at about34 F. The animal heat is removed in the cooler with an appreciable lossin weight, averaging around 3 /2% by reason of evaporation of .moisturefrom the surface of the carcass. Lamb, though a succulent, nourishing,desirable meat, has a wooly, oily flavor, decidely noticeable to manyconsumers. As in the case of beef and veal, it is of course desirable toship lamb long distances with the handling incident thereto withoutsurface deterioration.

In the past, several means of wrapping meat have been suggested by whichthe meat may be supplied with salt brine to discourage mold growth onthe meat. Thus, one such suggestion has merely involved wrapping themeat with a brine-soaked cloth, but this method. allows excessiveevaporation of moisture which causes a rapid and uneven surfacechilling, especially from the warm skinned carcasses, does notadequately protect the bloom on veal, and does not materially alter thewooly taste of the fell surface of lamb. Suggestions made to improvethis method have included placing the carcass wrapped in a brine soakedcloth in a paper or cloth bag. Unfortunately, the paper bag must be abreather and, therefore, cannot be moisture-proof and as it comes incontact with the moist cloth it tends to tear and becomes unattractivein appearance. Furthermore, the air which enters through the intersticesof the paper or cloth bag causes the meat to turn dark. It has also beenproposed to clothe the carcass with cloth soaked in brine, cover thecloth with oiled paper, and to cover the combination with a secondcloth. After cooling, the last applied cloth is removed. Such a method,:in addition to being a cumbersome and expensive method of wrappingmeat, is not satisfactory because the small amount of air that isentrapped in the free air space between the inner cloth and oiled paperdeleteriously affects the wrapped meat. Another suggestion for wrappingmeat has involved the use of film such as cellophane, rubberhydrochloride (Pliofilm), or polyethylene. The use of such films,however, has not produced satisfactory results since they do not, asdoes cloth, permit a wicking action which is desirable to provide aneven distribution of moisture about the surface of the carcass and tomaintain a high moisture content without danger of slime formation.Furthermore, such films do not soak up, evenly distribute, and slowlyrelease the mold-inhibiting and preservative sodium chloride solution.While each of the above-described meat wraps provide some advantages, itwill be seen that none of them is wholly satisfactory.

Certain of the above problems are encountered in the treatment and agingof cheeses. In such case it is desirable to have a snug-fitting wrapperwhich will not entrap air during its application, and which will retardexcessive loss of moisture without, however, completely sealing off thecheese from the atmosphere.

It is, therefore, an object of the present invention to provide a meatand cheese wrap which overcomes the various disadvantages of the meatand cheese wraps previously available.

Another object is to provide a covering for meat carcasses which willimprove the appearance of the meat, will retain the optimum amount ofmoisture and juices in the meat during chilling, storage, and shipment,and will improve the tenderness and flavor thereof by encouragingnatural hydrolytic enzymic activity in the meat.

Another object of this invention is to provide a meat wrap furnishingoptimum insulation to the surface of the warm skinned animal product inorder to preserve the delicate light color and bloom comparable only tofreshly slaughtered animals that are allowed to chill before skinmng.

Still another object of this invention is to provide a covering for meatcarcasses that plumps and firms up the irregular contour of the carcassmeat during chilling and setting up period and preserves the improvementthus accomplished until the meat is cut into wholesale and retail cuts.

A further object of this invention is to provide a wrap by which thewarm freshly skinned carcass is provided with a skin," which skinshrinks during the chilling process to a tight, form-fitting, snugwrapper coat in ultimate contact with the flesh of the irregularlycontoured animal carcass.

Another object is to provide a mono-wrap for carcass meats that can beapplied to warm, freshly skinned and dressed carcasses as a substitutefor the natural skin during the chilling process to obtain brightercolored, more desirable appearing fresh meat.

A further object of the invention is to provide a method for wrappingmeat by which the aforesaid advantageous properties may be imparted tomeat carcasses.

Other objects, including the provision of wrapped meat of advantageouscharacteristics, will be apparent from a consideration of thisspecification and the claims.

Since the wrap of the present invention is particularly applicable tothe treatment of meat carcasses, the invention will be particularlydescribed in relation thereto.

The meat and cheese wrap of the present invention is a unitary productcomprising an absorbent material and a substantially continuous,moisture-vapor-permeable, pliable, extensile organic film, preferably asynthetic resinous plastic film. In addition, the organic film should besubstantially odorless and tasteless and should be water resistant, thatis the physical characteristics of the organic material from which thefilm is formed should be substantially unaffected by water. Theabsorbent material which comprises absorbent fibres, for example,cotton, rayon, paper, and the like in the form of woven, knitted,netted, or non-woven fabric such as a felt, web, bat, paper, and thelike, is adhered to the organic film to form the unitary product and therequired moisture-vapor permeability is provided in the product byminute perforations or pin holes in the film. The material referred toabove as the absorbent material will be sufficiently absorbent, asdistinguished from non-absorbent plastic films, cellophane, oiled paper,and the like, to provide wicking action and other characteristicsreferred to herein. Advantageously, the absorbent material of theproduct will be capable of retaining at least 30%, and preferably atleast 40%, moisture based on the bone dry weight of the product, whenthe product is soaked in water and when hydroextracted at a peripheralspeed of 3,250 feet per minute for two minutes, the hydroextractorhaving a diameter of 5 inches; and the minute perforations or pin holesin the film will provide a moisture-vapor permeability, ormoisture-vapor transmission rate, when measured according to theTechnical Association of the Pulp and Paper Industry standard methodT448-m-46, between 0.25 and 2.75 grams, preferably between 0.7 and 2.0grams, per 50 square centimeters per 24 hours at room temperature, saidstandard method being modified by providing a 100% relative humiditydifferential and static air conditions, and with thedesiccant-containing dishes in an upright position, in order moreclosely to simulate actual conditions in use.

Herein and in the claims, the term carcass will be understood to referto whole dressed bodies of beef, lamb and veal, as Well as to wholesaleportions thereof such as sides, quarters, foresaddles and hindsaddles.

The film employed possesses stretch characteristics equal to or greaterthan that of the absorptive material so that pulling and stretching ofthe composite product tightly around and over the carcass does notresult in separation of the film from the absorptive material. Thecomposite structure is advantageously translucent so that the color ofthe meat will be visible at least in part, especially when the productis wet.

fit

It will be seen that the product of the invention is characterized by awaterabsorptive portion or surface bonded to a relatively non-absorptivebut moisture-vaporpermeable portion or surface. In applying the novelmeat wrap to the carcass, either the film surface or the absorbentmaterial surface may be placed in contact with the carcass andadvantageous results are obtained in both instances. When the maximumwicking action is desired, the absorbent material is placed in contactwith the carcass and, on the other hand, when maximum adhesion issought, the film surface will be applied to the carcass. When lambcarcasses are wrapped, it is often desirable to place the absorbentsurface in contact with the carcass because the absorbent layer willtend to absorb the wooly, oily flavor, and thereby improve themarketability of the meat.

In applying the meat wrap to the carcass, the absorbent layer ispreferably treated with a solution of sodium chloride having a 5 to 20salometer reading at F. or other desirable mold spore andbacteria-inhibiting agent. When the meat wrap is applied to a warm,freshly killed carcass, which is generally the case with beef and lamb,and maybe the case with veal, the product is preferably saturated withthe solution. On the other hand, if the carcass has been allowed tochill before skinning, for example veal, the wrap is preferably appliedin a damp condition after the excess solution has been removed bysqueezing, wringing or hydro-extraction. in other words, on coldcarcasses, a minimum moisture content is desirable, whereas on carcassesstill retaining an appreciable amount of animal heat, a thoroughly wetwrap is preferred. The wrapping is tightly and smoothly applied on theskinned surface of the carcass and fastened thereon by such means aspins, sewed string stitches, string ties, thermoplastic seals orself-binding tapes.

The wrapping described herein overcomes the various disadvantages andlimitations inherent in each of the previously proposed wraps andmethods and provides a mono-wrap for meat carcasses comprising aninsulating blanket of absorbent material having correct moistureabsorbency and a film having the correct moisture-vapor permeability sothat even distribution of surface chilling and ideal moisture and airbarrier control are provided, thus retarding shrink and natural juicelosses to improve tenderness and flavor of the meat. The covering, inaddition, adheres to the unsolidified natural gelatinous surface offreshly skinned carcass meat. Furthermore, in those instances where thewrap is applied to warm carcasses, the shrinking characteristic of thecoating molds the warm carcass into plumpness and desirable conformationduring the chilling and setting up process of the meat so that preferredretail meat cuts may be obtained from natively irregular carcasses. Thismakes for better retail cutting, more shapely cuts, and less waste andtrimming.

The comparatively inexpensive wrapping material, a composite of anabsorbent material and a moisturevapor-permeable film, closelyapproximates the natural skin of the animal in physical characteristics;that is to say, when the product is applied to the carcass, the escapeof moisture is retarded sutficiently to prevent loss due to excessivedehydration, and likewise outside air, which very often contains harmfulmold spores and bacteria and always dries and darkens meat, iseffectively kept out of contact with the meat surface. In usualprocedures, the meat shrinks and forces or exudes to the surface asubstantial amount of moisture which should be wicked up or wiped off.When the carcass, however, is wrapped in accordance with the invention,evaporation of moisture is materially reduced. Thus, tests haveestablished that, when meat carcasses are wrapped with the products ofthis invention, the loss in weight of the carcass due to evaporation issubstantially lessened as compared to the loss sustained when otherwraps are employed. Any moisture that is forced or exuded from the meatwrapped in the product herein described, does not accumulate on thesurface and there are no areas of slime or drops of moisture thereon.Thus, when the absorbent material is placed in contact with the carcass,it serves as a wick so that the exuded moisture is absorbed and, on theother hand, when the film is in contact with the carcass, there islittle if any passage of moisture through the film and whatever moisturethat may pass through is wicked up by the outer surface of absorbentmaterial.

The minute perforations or pin holes present in the film facilitatesapplication of the wrap or covering of the carcass by permittingentrapped air between the wrap and meat surface to escape immediatelyupon application of the material to the surface of the meat, thuspreventing bubbles, and insuring immediate tight adherence. After theapplication of the Wrap, the relative positions of the perforations orpin holes" to the meat become fixed by adherence of the wrap to thenatural soft, pliable, gelatinous, sticky surface of the freshly skinnedcarcass meat, and air is thereby substantially excluded, because even ifa small amount of air should enter, it cannot move laterally beneath thetightly sealed wrapper.

Referring further to the structure of the meat wrap, the absorbentmaterial is preferably a woven fabric and since the Weight of the clothdetermines the cost thereof, it will be advantageous to use as light andinexpensive a cloth as possible which possesses the desiredcharacteristics. Generally, a fabric of a conventional weaveconstruction weighing between 5 and 9 square yards to the pound, andpreferably one weighing between 6 and 8 square yards to the pound, willbe employed. It is to be understood, however, that any absorbentmaterial possessing the desired characteristics, including other wovenfabrics, as well as knitted, netted, and unwoven fabrics, for example, afelt, web, bat, or paper, say be used, if desired. The absorbentmaterial should be substantially free from size and hence it may benecessary to de-size the material before the organic film is adhered tothe absorbent material. The fibres comprising the absorbent material maybe cotton, rayon, paper, or other absorbent fibres. The strength of theabsorbent material will be adequate, when in combination with theorganic film, so that the unitary product can be stretched about themeat carcass. The upper limit of water retention of the absorbentmaterial is not important and is determined by the type of absorbentmaterial employed. Usually, however, the absorbent material employedwill not have a water retention in excess of about 120%, preferably notin excess of 100%, based on the bone dry weight of the product, when thematerial is soaked in water and hydroextracted at a peripheral speed of3,250 feet per minute for two minutes, the hydroextractor having adiameter of 5 inches.

The film, as stated, comprises a substantially odorless and tastelessfilm of water-resistant organic material and may be formed from anyorganic thermoplastic filmforming material which will provide a film ofthe stated properties. Thus, the film may be formed from naturalelastomers; cellulose esters and ethers; or synthetic resinous material.Preferably, the film is formed from synthetic resinous material and inmany instances, the use of a polyvinyl type of resin will be found to beparticularly advantageous. Examples of such resins are polyethylene,polyvinyl halide (typified by polyvinyl chloride), polyvinyl esters ofthe lower aliphatic acids (typified by polyvinyl acetate),polyvinylidine halides (typified by polyvinylidinc chloride) and thepolyvinyl materials exemplified by polyvinyl formal, polyvinyl acetal,and polyvinyl butyral. (If especial advantage for useare the copolymersof polyvinyl chloride and polyvinyl acetate or of polyvinylidinechloride and polyvinyl chloride. Other examples of synthetic resinousmaterials that are applicable for use are the polyesters of acrylic andmethacrylic acid such as methyl methacrylate resin, the film-formingpolyamide (nylon type) resins, polyisobutylene (butyl rubber), butadieneacrylonitrile, butadiene-styrene and polyisoprene. Examples of naturalelastomers are latex, natural rubber, the hydrochlorinated derivativesthereof, and

chlorinated rubber. Examples of the cellulose esters and ethers arecellulose acetate, nitrocellulose, and ethyl cellulose. As is known andas will be seen from the foregoing, the terms synthetic resinousmaterial and synthetic resin used herein include synthetic elastomers.

The thickness of the organic film adhered to the absorbent material maybe of any desired thickness but in most instances it will be in theneighborhood of A2 to 2 mils in thickness.

The organic film may be formed in any desired manner,

for example, separately from the absorbent material and thereafteradhered thereto or it may be formed in the presence of the absorbentmaterial. Likewise, the minute perforations or pin holes may be placedin the film during its preparation or subsequently.

In one embodiment, the resin, for example a copolymer of 95% polyvinylchloride and 5% polyvinyl acetate, is applied as a plastisol ororganisol in accordance with well-known procedures. For example, theresin may be suspended in a plasticizer with or without a dispersingagent serving as a diluent to form the plastisol or organisol. Theresulting mixture may then be ground in a ball mill placed on a carrierand heated to a temperature to cause the resin particles to fiow intoeach other. While the resin is in this ilowable condition, it may betransferred to the absorbent material by bringing the material intocontact with resin in the flowable condition, preferably under slightpressure. After the film is cooled, the carrier may be removed and thefilm will be adhered tenaciously to the absorbent material. Instead ofapplying the plastisol or organisol to the carrier, it may be applieddirectly to the absorbent material which may then be heated to thetemperature where the resin particles flow together to form the film.

In the usual procedure in the production of a film from a plastisol ororganisol, a continuous, impermeable film is desired and, therefore,care is taken during the preparation of the plastisol or organisol toremove the air that is present therein prior to the deposition of thesuspension of resin. In contrast to this procedure, in forming the filmin accordance with the present invention where minute perforations orpin holes are desired in the film, the air is not removed, and, in fact,air may be added to the suspension, if desired. Hence, when the film isformed, the film will not be continuous or impermeable as is customary,but will be provided with the minute perforations or pin holes necessaryto impart to the film the desired moisture-vapor permeability.

In another procedure in forming the film, the film may be cast from asolution of the film-forming material in an organic solvent. The film isadvantageously cast on a carrier and is then transferred from thecarrier to the absorbent material, either before the solvent iscompletely evaporated and while the film is adhesive or after thesolvent has been evaporated. In the latter case, the adherence to theabsorbent material may be brought about by applying a solvent for theorganic material of the film to the absorbent material or to the film.Advantageously, however, when the organic material from which the filmis formed is thermoplastic, the film is brought into contact with theabsorbent material and the assembly is then heated, preferably underpressure, until the film becomes tacky and hence adheres to theabsorbent material. When the solvent (if used) has evaporated or whenthe assembly of film and absorbent material has cooled, the carrier isremoved from the film.

In place of using a cast film, a calendered film may be used in whichcase it may be adhered to the absorbent material by a solvent or, whenthermoplastic, by heat, preferably with pressure, by proceduresanalogous to those described above in connection with the cast film.

In the preparation of the product from the cast or calendered film, asabove described, the required minute perforations or pin holes may beformed therein during the preparation of the film or during theadherence of the film to the absorbent material, for example, thepressure applied to effect adherence may cause minute breaks in the filmat the points of yarn crossings when the absorbent material is a wovenmaterial. In any case, when the film is impermeable or does not have therequired number of minute perforations or pin holes to provide themoisture-vapor permeability desired, the film, either before or afterits adherence to the absorbent material may be perforated, for example,by a mechanical or an elec tronic perforator. As stated above, the filmpreferably contains minute perforations or pin hoies to provide amoisture-vapor permeability or moisturevapor transmission rate between0.25 and 2.75 grams, advantageously between 0.7 and 2.0 grams, of watervapor per square centimeters per 24 hours at room temperature and l00%relative humidity, when measured by the above-described modified TAPPImethod T448m-46.

In another procedure, the absorbent material may be coated by means of astandard type coating machine where a doctor blade applies the resin inthe form of a solution to the absorbent material. In this instance, thedoctor blade may be adjusted so that the points of yarn crossings arenot covered with the resin, thus providing the minute perforations orpin holes. On the other hand, if the absorbent material is coated with acontinuous coating, the required number of minute perforations or pinholes may be provided therein, for example, by a mechanical orelectronic perforator.

It is to be understood that, if desired, other materials, for exampledyes, pigments, or reducing agents, may be incorporated in the film orin the absorbent material. When a pigment is incorporated in the film,the normal translucency of the product will be destroyed and, hence, thecolor or appearance of the carcass will not be visible through theproduct. If desired to render the film pliable during the conditions ofuse by the product, for example, in the cold at a temperature of 32 F.to 35 F., plasticizers may be incorporated therein as is well known inthe art.

The following examples of the meat wrap of the invention are given forillustrative purposes only. In each case, the absorbent materialpossessed the required water-retention and the moisture-vaporpermeability figures given were determined by the aforesaid modifiedTAPPI method and are given in grams per 50 square centimeters per 24hours at room temperature and 100% relative humidity.

A. Polyvinyl butyral film, about 2 mils in thickness, was transferredfrom a temporary backing sheet by heat and pressure to cotton sheeting44 x 40 having 7 square yards to the pound. The resulting structure hada moisture-vapor permeability of 0.77 and a water-retention ofapproximately 65% (5.53 grams per square foot).

B. Polyvinyl butyral film, about 2 mils in thickness, was transferredfrom a temporary backing sheet by heat and pressure to cotton sheeting50 x 44 having 5.5 square yards to the pound. The resulting structurehad a moisture-vapor permeability of 1.25 and a water-retention ofapproximately 80%.

C. A 1 mil film of polyvinyl chloride-polyvinyl acetate copolymer (95was coated, using a doctor blade, on to a woven cotton cloth having a 44X 40 construction and 7 yards per pound of cotton. The resultingstructure had a moisture-vapor permeability of 2.59 and a waterretentionof approximately 65%.

D. A 2 mil coating of polyvinyl chloride-polyvinyl acetate copolymer(95%5%), prepared on a carrier from an organosol suspension, was appliedon cotton scrim 44 x 36 having 8.60 square yards to the pound. Theresulting structure had a moisture-vapor permeability of 0.54 and awater-retention of approximately 40%.

E. A 2 mil coating of polyvinyl chloride-polyvinyl acetate copolymer (95%5 was applied to cotton scrim 44 x 36 having 8.60 square yards to thepound, as outlined in D above. The resulting structure had amoisture-vapor permeability of 0.25 and a water-retention ofapproximately 40%.

F. A 2 mil coating of polyvinyl butyral was transferred from a temporarybacking sheet by heat and pressure to a cotton scrim 54 x 44 having 5.5square yards to the pound. The resulting product had a moisturevaporpermeability of 1.75 and a water-retention of approximately 80%.

Each of these wrappings are useful for covering freshly killed orchilled beef, lamb, and veal, and cheese, in accordance with the presentinvention, although wrapping materials A, B, and D, Which are ofintermediate permeability, proved more satisfactory than the lesspermeable wrapping E, or the more permeable wrapping Considerablemodification is possible in the selection of the organic-film material,in the absorbent material, and in the physical properties thereof, aswell as in the method of making the meat and cheese wrap of theinvention and of wrapping meat carcasses with the wrap, withoutdeparting from the essential features of the invention.

I claim:

1. The method of regulating the distribution and re lease of moisturefrom a meat carcass which comprises covering the surface of said carcasswith a moist wrap having one relatively absorptive surface and onerelatively non-absorptive surface comprising a thin supple sheet ofabsorbent fibrous material having adhered to one surface thereof amoisture-vapor-permeable, pliable, extensile, substantially odorless andtasteless, water-resistant film formed of organic thermoplasticfilm-forming material, said wrap having a water retention of at least30% of water based on the bone dry weight of the prodnot upon soakingand being hydroextracted at a peripheral speed of 3,250 feet per minutefor two minutes, the hydroextractor having a diameter of 5 inches, andhaving a moisture-vapor permeability between 0.25 and 2.75 grams per 50square centimeters per 24 hours at room temperature and relativehumidity, said 1110lStllf vapor-permeability being provided by minuteperforations in said film.

2. The method of claim 1 wherein the meat carcass contains anappreciable amount of animal heat and the absorbent material is placedin contact with the surface of the carcass.

3. The method of claim 1 wherein the meat carcass contains anappreciable amount of animal heat and the organic film is placed incontact with the surface of the carcass.

4. The method of claim 1 wherein said wrap has absorbed thereon amold-inhibitive solution.

5. The method of regulating the distribution and release of moisturefrom a meat carcass which comprises covering the surface of said carcasswith a wrap having one relatively absorptive surface and one relativelynonabsorptive surface comprising a thin supple sheet of absorbentfibrous material having adhered to one surface thereof amoisture-vapor-permeable, pliable, extensile, substantially odorless andtasteless, water-resistant film formed of organic thermoplasticfilm-forming material, said wrap having a moisture-vapor-permeabilitydue to minute perforations in said film of between 0.25 and 2.75 gramsper 50 square centimeters per 24 hours at room temperature and 100%relative humility.

6. The method of claim 5 wherein said sheet of absorbent fibrousmaterial carries a mold-inhibitive solution.

7. The method of claim 5 wherein said organic thermoplastic film-formingmaterial is polyethylene.

8. A meat and cheese wrap having one relatively absorptive surface andone relatively non-absorptive surface comprising a thin supple sheet ofabsorbent fibrous material having adhered to one surface thereof amoisturevapor-permeable, pliable, extensile, substantially odorless andtasteless, water-resistant film formed of organic thermoplasticfilm-forming material, said wrap having a water retention of at least30% of water based on the bone dry weight of the product upon soakingand being hydroextracted at a peripheral speed of 3,250 feet per minutefor two minutes, the hydroextractor having a diameter of 5 inches, andsaid film containing minute perforations therethrough providing amoisture-vaporpermeability between 0.25 and 2.75 grams per 50 squarecentimeters per 24 hours at room temperature and 100% relative humidity.

9. The product of claim 8 wherein the film is a synthetic resinous film.

10. The product of claim 8 wherein the water retention is at least 40%and wherein the minute perforations in the film provide amoisture-vapor-permeability between 0.7 and 2.0 grams.

11. The product of claim 8 wherein the absorbent material is woven clothand the organic film is a synthetic resinous film.

12. A meat and cheese wrap having one relatively absorptive surface andone relatively non-absorptive surface comprising a sheet of absorbentwoven cloth having adhered to one surface thereof amoisture-vaporpermeable, extensile, substantially odorless andtasteless, water-resistant vinyl resin film, said wrap having a waterretention of at least 30% of water based on the bone dry weight of theproduct upon soaking and being hydroextracted at a peripheral speed of3,250 feet per minute for two minutes, the hydroextractor having adiameter of 5 inches, and said film containing minute perforationstherethrough providing a moisture-vapor-permeability between 0.25 and2.7 5 grams per 50 square centimeters per 24 hours at room temperatureand 100% relative humidity.

13. The product of claim 12 wherein the water retention is at least 40%and wherein the minute perforations in the film provide amoisture-vaporpermeability between 0.7 and 2.0 grams.

14. The product of claim 12 wherein the vinyl resin film ispolyethylene.

15. A meat and cheese wrap having one relatively absorptive surface andone relatively non-absorptive surface comprising a thin supple sheet ofabsorbent fibrous material having adhered to one surface thereof amoisture vapor-permeable, pliable, extensile, substantially odorless andtasteless, water-resistant film formed of organic thermoplasticfilm-forming material, said wrap having a moisture-vapor-permeabilitydue to minute perforations in said film, of between 0.25 and 2.75 gramsper 50 square centimeters per 24 hours at room temperature and 100%relative humidity.

References Cited in the file of this patent UNITED STATES PATENTS2,076,053 Williams et a1. Apr. 6, 1937 2,106,808 Murphy et a1. Feb. 1,1938 2,135,901 Lea Nov. 8, 1938 2,184,600 Knup et a1 Dec. 26, 1939 10Williams et a1. Apr. 1, 1941 Williams et al Mar. 16, 1943 Cofiman Nov.30, 1943 Gurwich Sept. 10, 1946 OTHER REFERENCES

1. THE METHOD OF REGULATING THE DISTRIBUTION AND RELEASE OF MOISTUREFROM A MEAT CARCASS WHICH COMPRISES COVERING THE SURFACE OF SAID CARCASSWITH A MOIST WRAP HAVING ONE RELATIVELY ABSORPTIVE SURFACE AND ONERELATIVELY NON-ABSORPTIVE SURFACE COMPRISING A THIN SUPPLE SHEET OFABSORBENT FIBROUS MATERIAL HAVING ADHERED TO ONE SURFACE THEREOF AMOISTURE-VAPOR-PERMEABLE, PLIABLE, EXTENSILE, SUBSTANTIALLY ODORLESS ANDTASTELESS, WATER-RESISTANT FILM FORMED OF ORGANIC THERMOPLASTICFILM-FORMING MATERIAL, SAID WRAP HAVING A WATER RETENTION OF AT LEAST30% OF WATER BASED ON THE BONE DRY WEIGHT OF THE PROD UCT UPON SOAKINGAND BEING HYDROEXTRACTED AT A PERIPHERAL SPEED OF 3,250 FEET PER MINUTEFOR TWO MINUTES, THE HYDROEXTRACTOR HAVING A DIAMETER OF 5 INCHES, ANDHAVING A MOISTURE-VAPOR PERMEABILITY BETWEEN 0.25 AND 2.75 GRAMS PER 50SQUARE CENTIMETERS PER 24 HOURS AT ROOM TEMPERATURE AND 100% RELATIVEHUMIDITY, SAID MOISTUREVAPOR-PERMEABILITY BEING PROVIDED BY MINUTEPERFORATIONS IN SAID FILM.